One-Bowl, No-Mixer, No-Chill, Extra-Large Chocolate Chip Cookie For One – An incredibly FAST and EASY recipe that produces ONE extra-large soft and chewy cookie that’s loaded with chocolate!! One bowl to wash, no mixer, and no waiting!!

But it makes a dozen cookies and not that I wouldn’t love a dozen cookies all the time, but my waistline doesn’t need a dozen cookies all the time. Enter this fast and easy recipe with built-in portion control.

The buttery extra-large cookie has chewy edges, a soft center, and is loaded with chocolate in every bite.

Cornstarch keeps the cookie softbatch-style soft and tender and I definitely recommend it. However, if you don’t keep it on hand it can be omitted, noting you will compromise a bit of softness.

The mound of unbaked cookie dough should be about 1 1/2-inches thick but because we’re not chilling the dough, the cookie flattens and spreads quite a bit while baking.

I recommend slightly under-baking the cookie because it just tastes better. Then again I am not a crispy cookie person at all.

You can eat the whole the whole thing yourself, handle your chocolate chip cookie craving, and not have another oodles of other cookies staring back at you from your counter, begging to be eaten (especially when you’re watching mindless tv late at night).

The cookie is big enough to share. I put my hand next to it (I have long fingers and a fairly large hand – I’m 5’10”) to show you how big it is.

One-Bowl, No-Mixer, No-Chill, Chocolate Chip Cookie For One

Yield:1 extra-large cookie

Total Time:about 20 minutes

Prep Time:5 minutes

Cook Time:about 12 to 14 minutes

One-Bowl, No-Mixer, No-Chill, Extra-Large Chocolate Chip Cookie For One – An incredibly FAST and EASY recipe that produces ONE extra-large soft and chewy cookie that’s loaded with chocolate!! One bowl to wash, no mixer, and no waiting!!

1/3 cup semi-sweet chocolate chips, plus more for adding on top before and after baking if desired (recommended)

Directions:

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.

To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you’ve mixed well enough.

Roll dough in your hands to create a ball. Place ball on prepared baking sheet and flatten about halfway or so that the mound is about 1 1/2 inches thick (because dough it not chilled, cookie will spread and flatten quite a bit while baking). If desired, add additional chocolate chips to the top of cookie (recommended)

Bake for about 12 to 14 minutes (shorter for softer cookies, longer for more well-done cookies), or until edges have set and top is just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookie firms up it cools.

Remove baking sheet from oven, top cookie with additional chocolate chips as desired (recommended), and allow cookie to cool on baking sheet until serving. Cookie is best warm and fresh.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.